We've gotten a few requests for this one. I wanted to post it sooner, but better late than never. These are subtle upon the first taste with a lingering horseradish finish. So we recommend that you taste a few before you decide to add more horseradish to the mix. On the other hand, if you love horseradish then adjust at will...
Horseradish Cavatelli
2 tablespoons prepared horseradish
3 cups of flour
1/2 teaspoon salt
1/2 teaspoon of baking powder
3/4 cup hot water
Pulse the first four ingredients in the bowl of a food processor to blend. With the machine running, pour in the hot water. The mixture should form a firm tacky dough. If it seems too dry, break it up and add a couple of tablespoons more water. Wrap the dough in plastic and let it rest for at least 30 minutes before forming the cavatelli either by hand or using a cavatelli machine.
